2. In a soup pot, combine the potatoes with cold water to cover by 1 inch. Bring to a boil and simmer for 15 minutes (they will not be tender). Drain, cool, and peel. Refrigerate 2 potatoes for the seafood stew. Chop remaining 3 potatoes into 1-inch pieces.

4. Meanwhile, in a large flameproof casserole over medium high heat, heat the remaining 1 tablespoon olive oil. Add the onion and cook, stirring, for 8 minutes or until just beginning to brown. Add the chorizo, clams, and wine. Bring to a boil, cover the pan, and cook for 5 minutes or until clams open.

5. With a ladle, remove 1 cup cooking liquid from the chorizo mixture for the soup. Set aside 12 clams for the soup. Add the potatoes to the remaining chorizo mixture. Toss gently. Sprinkle with parsley. Molly Kravitz